It all started on the night Open Air opened.
After several days of research via the Interwebs, we headed to 9th st, to snag some pork bellies. First stop Esposito’s, they had bellies but we needed to buy 15 lbs worth. After a little banter back and forth I was pulled aside and advised to check out Cannuli’s Prime Meats.
Put the bellies in the fridge to thaw for 24 hours when we got home. We weren’t sure if this would be enough time, but all was good by sunday afternoon
Soon as the slab was thawed we made the marinade. In the processor we combined lemon zest, rosemary, olive oil, salt, garlic and thyme. Huge bush growing out front makes fresh rosemary quite convenient.
Scored the skin just enough to break the skin but not go all the way through the fat layer:
Poured boiling water over the scored skin:
“Rub the lotion on it’s skin” or apply marinade and refrigerate:
Added four cups of white wine:
Cooked at 425 for 45 min, dropped to 350 for an hour and added onions:
Roasted at 350 for another hour:
Made polenta several hours earlier:
After chilling in the fridge we cut the polenta:
Fried polenta in olive oil until desired crispness:
Made gravy from remaining pork drippings and onions, simple rue and some chicken stock:
Sliced the belly: